State Fair Pound Cake Recipes
STATE FAIR POUND CAKE
I found this buried under lots of stuff on my bulletin board and wanted to make sure I didn't lose it. This is "Mrs. Schoen's" recipe.
Provided by mary winecoff
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F
- Have all ingredients at room temperature.
- In a mixing bowl, cream butter, shortening and sugar until light and fluffy.
- Add eggs, one at a time, and beat well.
- Add coconut and butternut flavoring.
- Sift together flour and baking powder in a bowl.
- Alternately add flour mixture and milk into creamed mixture; mix until combined.
- Pour batter into a greased and floured tube pan.
- Bake 1 3/4 hours or until the cake tests done.
Nutrition Facts : Calories 578.4, Fat 27.4, SaturatedFat 13.1, Cholesterol 149.3, Sodium 169.7, Carbohydrate 77.9, Fiber 0.6, Sugar 50.3, Protein 6.8
IMPERIAL POUND CAKE
This recipe appeared in the St. Louis Post Dispatch. It apparently dates back 50+ years and was original published by Imperial Margarine.
Provided by GlamAtomic
Categories Dessert
Time 1h20m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 Degrees Fahrenheit.
- Grease and flour a large tube pan.
- In a large bowl, beat Margarine and Sugar until light and fluffy.
- Beat in Egs, one at a time.
- Beat in Vanilla.
- Slowly add Flour, beating until well mixed.
- Pour batter into the prepared pan.
- Sprinkle lightly with powdered sugar and nuts if desired.
- Bake for 1 hour to 1 1/2 hours, or until cake is golden brown and toothpick inserted comes out clean.
- Cool in pan for 10 minutes.
- Remove from pan and cool completely.
- Enjoy!
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